Fruit and herbal meads - Chemical composition and antioxidant properties

Joanna Kawa-Rygielska; Kinga Adamenko; Alicja Z Kucharska; Kamila Szatkowska

doi:10.1016/j.foodchem.2019.01.040

Fruit and herbal meads - Chemical composition and antioxidant properties

Food Chem. 2019 Jun 15:283:19-27. doi: 10.1016/j.foodchem.2019.01.040. Epub 2019 Jan 16.

Authors

Joanna Kawa-Rygielska¹, Kinga Adamenko², Alicja Z Kucharska³, Kamila Szatkowska⁴

Affiliations

¹ Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland. Electronic address: joanna.kawa-rygielska@upwr.edu.pl.
² Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland. Electronic address: kinga.adamenko@upwr.edu.pl.
³ Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland. Electronic address: alicja.kucharska@upwr.edu.pl.
⁴ Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland. Electronic address: szatkowska.kamila93@gmail.com.

PMID: 30722860
DOI: 10.1016/j.foodchem.2019.01.040

Abstract

The aim of the study was to determine the effect of fruit additives such as syrup from chokeberry or grape seeds, and herbal in the form of a dandelion syrup on the course of the fermentation process of "trójniak" type meads, on their physicochemical and antioxidant properties. The addition of grape seeds allowed for the highest final alcoholic content, which was measured by HPLC, ie 120.73 g/L, and for obtaining a beverage with the highest overall polyphenol content measured by the Folin-Ciocialteu reagent method: 23.18 mg GAE/100 mL, while in the control sample (without additives) it was successively: 91.38 g/L and 12 mg GAE/100 mL. Our research shows that different various of fruit and herbal have a significant impact on the course of the mead fermentation process and on their composition and on the content of biologically active compounds.

Keywords: Acetic acid (PubChem CID:176); Antioxidant properties; Ethanol (PubChem CID:702); Fermentation; Fruit; Gallic acid (PubChem CID:370); Glucose (PubChem CID:5793); Grape seeds; Herbs; Hydroxymethylfurfural (PubChem CID:237332); Mead; Protocatechuic acid (PubChem CID:72).

MeSH terms

Alcoholic Beverages* / analysis
Alcoholic Beverages* / microbiology
Antioxidants / analysis*
Chromatography, High Pressure Liquid
Fermentation
Fruit / chemistry
Photinia / chemistry
Polyphenols / analysis
Seeds / chemistry
Taraxacum / chemistry
Vitis / chemistry

Substances

Antioxidants
Polyphenols